4 Serves
30 Mins
Preheat your oven broiler to high.
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Vitamin E
5 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
70 µg / 400 µgCalcium
248 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
212 mg / 1,250 mgPotassium
353 mg / 4,700 mgSodium
436 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
10 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 gPlace the bread slices on a baking sheet and toast them under the broiler until lightly golden on both sides.
Top the toasted bread with slices of Stilton cheese and return to the broiler until the cheese is melted and bubbling.
While the cheese melts, whisk together the cooking oil, lemon juice, honey, and black pepper in a small bowl to create the dressing.
Slice the sweet peppers into thin strips and prepare the lettuce, strawberries, and radishes by washing and chopping them as needed.
Arrange the lettuce, strawberries, radishes, and pepper strips on a large serving platter. Drizzle the prepared dressing over the salad and top with the warm Stilton toasts.
8
g20
g19
g
British
Mexican